Experience the irresistible crunch and vibrant flavors of our Crispy Chilli Chicken with Broccoli – a delectable Asian-style stir-fry that comes together in just 20 minutes! This recipe is not only incredibly quick and easy but also includes comprehensive gluten-free instructions, ensuring everyone can enjoy this weeknight winner.
Unleash the Flavors: Your New Favorite Asian Stir-Fry
As an avid enthusiast of Asian-inspired cuisine, I can confidently say this Crispy Chilli Chicken with Broccoli recipe is a true highlight. It draws inspiration from my immensely popular Crispy Chilli Beef recipe – a dish so beloved it’s frequently requested by my family! Today, we’re giving it a slight twist, substituting beef with chicken for a wonderfully versatile and slightly lighter alternative that doesn’t compromise on flavor or that coveted crispy texture.
Crafting recipes for Kitchen Sanctuary and other platforms means our family often enjoys a new culinary creation three to four times a week. Amidst this exciting rotation, this Crispy Chilli Chicken, along with its beef counterpart, stands out as a cherished classic. It’s the perfect go-to meal for those busy evenings when I want something utterly delicious, satisfying, and familiar without having to invent something new. The beauty of this dish lies in its balance of sweet, sour, and spicy notes, all brought together with a satisfying crunch.
Why This Recipe Will Become Your Weeknight Hero
- Effortlessly Fast: Forget long cooking times! This entire meal is designed to be on your table in just about 20 minutes. It’s truly a lifesaver for busy weeknights when you crave homemade goodness without the fuss.
- Incredibly Flavorful: The sauce is a symphony of tastes – bright lime, savory soy, and a hint of sweetness, all elevated by aromatic ginger and garlic, with an optional kick from fresh chilies.
- Gloriously Crispy Chicken: We achieve that delightful crispy coating on the chicken through a simple cornflour dredge and quick stir-frying. This texture contrast is what makes the dish so addictive!
- Nutrient-Packed Broccoli: Adding fresh broccoli not only brings a vibrant green color but also a healthy dose of vitamins and fiber, making this a well-rounded meal.
- Easily Gluten-Free: With a simple swap of tamari for soy sauce, this recipe readily accommodates gluten-free diets, ensuring everyone can enjoy its fantastic flavors.
The workflow for this recipe is brilliantly streamlined. My recommendation is to start your rice first. By the time your rice is perfectly cooked, your crispy chilli chicken and broccoli stir-fry will be hot and ready to serve, synchronizing your entire meal preparation with ease. This efficient timing ensures a fresh and hot meal every time.
Step-by-Step Visual Guide to Crispy Perfection
Achieving perfectly crispy chicken is the secret to this dish’s success. It starts with a simple, yet crucial, step of coating your chicken pieces.
First, you’ll coat the thinly sliced chicken in a seasoned cornflour (or cornstarch) mixture. This creates a light, protective layer that crisps up beautifully when fried.
Next, these coated chicken strips are introduced to hot oil in a wok. The high heat quickly seals the coating, transforming it into a golden-brown, irresistibly crispy shell. Fry in batches if necessary to avoid overcrowding the wok, which can steam the chicken instead of crisping it.
Once perfectly crispy and cooked through, the chicken is carefully removed from the wok and placed on a bowl lined with kitchen paper to drain any excess oil, ensuring maximum crunch.
With the chicken set aside, the wok is ready for the aromatic foundation of our stir-fry. Freshly chopped garlic and ginger are added to the remaining hot oil, infusing the pan with their pungent, warming fragrance.
Following the aromatics, the star vegetable, tender broccoli florets, are added to the wok along with fresh chilies. The chilies are entirely optional; feel free to omit them if you prefer a milder dish, or add more if you love an extra fiery kick!
While the vegetables are cooking, prepare the dynamic sauce by combining fresh lime juice, rich dark soy sauce (or tamari for a gluten-free option), and a touch of caster sugar. This blend creates the signature sweet, sour, and savory profile of the dish. A quick tip for gluten-free: if using tamari, you might need a cornflour slurry to thicken the sauce slightly, as tamari often results in a thinner consistency (more details in the recipe notes).
Once the broccoli is tender-crisp, remove it from the pan. Then, pour the prepared sauce directly into the hot wok. Let it bubble gently for a few minutes, allowing it to reduce and thicken into a luscious, syrupy glaze that will cling beautifully to the chicken and broccoli.
Finally, return the crispy chicken and tender broccoli to the wok, tossing them gently to ensure every piece is thoroughly coated in the glorious, sticky sauce. A quick stir-through to heat everything makes it ready for serving.
Serve this mouth-watering Crispy Chilli Chicken with Broccoli immediately, ideally alongside a fresh batch of fluffy boiled rice that should have just finished cooking. Garnish with chopped spring onions and a sprinkle of extra red chilies for a final flourish!
Adaptable & Versatile: More Than Just Chicken
One of the fantastic aspects of this chilli stir-fry recipe is its incredible adaptability. While chicken is featured here, don’t hesitate to experiment with other proteins. If you often have leftover meat from Sunday roasts – whether it’s chicken, beef, pork, or even lamb – simply slice it thinly and freeze. Then, on a busy day, thaw and use it for an even quicker version of this meal. It’s a brilliant way to reduce food waste and create another delicious dish! I’ve even had friends successfully test this recipe with succulent prawns, which worked wonderfully. The robust flavor of the chilli sauce pairs well with a variety of ingredients, allowing you to customize it to your preference and what you have on hand.
Craving something sweet after this speedy and satisfying main course? Consider whipping up my indulgent Caramel Chocolate Mug Cake or my comforting PB&J Mug Cake for a quick and easy dessert fix. If you’ve fallen in love with the crispy texture and Asian flavors of this recipe, then you absolutely must try my Crispy Sesame Chicken with Sticky Asian Sauce – it’s consistently one of the most popular recipes on the blog for a reason!
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Crispy Chilli Chicken with Broccoli
Nicky Corbishley
5 minutes
15 minutes
20 minutes
3
people
Dinner
Asian
Ingredients
-
3
tbsp
vegetable oil -
pinch
salt and pepper -
2
tbsp
cornflour/cornstarch -
2
chicken breasts
cut into thin strips -
1
thumb-sized piece of ginger
peeled and finely chopped/grated -
3
garlic cloves
peeled and finely chopped/crushed -
1
large head of broccoli
cut into small florets -
1
red chilli
chopped, discard the seeds if you don’t like it too hot - juice of 2 limes
-
6
tbsp
dark soy sauce
(Use tamari for gluten-free)* -
6
tbsp
caster sugar
To Serve:
-
small bunch spring onions/scallions
chopped -
boiled rice
for serving -
chopped red chilli
discard the seeds if you don’t like it too hot
Instructions
-
Heat the oil in a wok or large frying pan. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated.3 tbsp vegetable oil,
pinch salt and pepper,
2 tbsp cornflour/cornstarch,
2 chicken breasts -
When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches to ensure even crisping. Using a slotted spoon, remove the chicken from the pan and place it in a bowl lined with kitchen roll to soak up excess fat.
-
There should still be about 1 tbsp of oil left in the pan at this point. If you have more, carefully discard the excess.
-
Take the wok off the heat or turn it down very low. Add in the finely chopped ginger and garlic (be mindful that garlic burns quickly on high heat). Stir for about 30 seconds until fragrant, then add the broccoli florets and chopped chilli to the pan.1 thumb-sized piece of ginger,
3 garlic cloves,
1 large head of broccoli,
1 red chilli -
Fry the broccoli and chilli for 2-3 minutes, ensuring the broccoli is warmed through but still retains a pleasant crispness. Remove the broccoli from the wok and set aside.
-
In a small bowl, thoroughly mix the lime juice, soy sauce (or tamari), and caster sugar. Pour this prepared sauce into the wok.juice of 2 limes,
6 tbsp dark soy sauce,
6 tbsp caster sugar -
Increase the heat and allow the sauce to bubble vigorously for a couple of minutes until it visibly reduces and thickens to a syrupy consistency. (Refer to the notes below for a tip if using tamari for gluten-free).
-
Return the crispy chicken and cooked broccoli to the wok. Give everything a good stir to coat evenly and heat through for approximately 1 minute. Serve immediately with fluffy boiled rice, garnished with fresh spring onions and, if desired, a little more chopped red chilli.small bunch spring onions/scallions,
boiled rice,
chopped red chilli
Video
Notes
*Can I make it gluten-free?
Absolutely! To make this delicious dish gluten-free, simply replace the dark soy sauce with tamari. Please note that tamari tends to produce a thinner sauce than regular soy sauce. To achieve the desired syrupy consistency, you may need to whisk in a small cornflour/cornstarch slurry (mix 1 tsp cornstarch with 1 tsp cold water) while the sauce is bubbling in the wok. Stir it in gradually until it thickens to your liking.
Can I make it ahead?
For the ultimate crispy chicken experience, this recipe is best enjoyed immediately after preparation. Freezing, chilling, and then reheating will unfortunately diminish the crispy texture of the chicken. However, if convenience is paramount, the flavors remain fantastic! Should you choose to freeze it, allow the cooked dish to cool completely, then cover tightly and freeze. Defrost overnight in the refrigerator. To reheat, warm thoroughly in a wok or microwave until piping hot throughout. You can add a splash of water or a little extra lime juice if it appears a bit dry.
Nutrition information provided is for one serving of this recipe and does not include boiled rice.
Nutrition
Calories:
436
kcal
|
Carbohydrates:
51
g
|
Protein:
26
g
|
Fat:
16
g
|
Saturated Fat:
11
g
|
Cholesterol:
48
mg
|
Sodium:
2174
mg
|
Fiber:
6
g
|
Sugar:
30
g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Recommended Tools for Your Kitchen Sanctuary
Having the right tools can make all the difference in preparing this recipe efficiently and effectively. Here are a couple of items that will help you achieve the best results:
| Swift Spice Wok | Citrus Reamer |
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
A Little History: Recipe Evolution
This recipe for Crispy Chilli Chicken with Broccoli was initially published in April 2016. It was thoughtfully updated in July 2018 with fresh new photos, additional helpful tips, detailed step-by-step imagery, and a brand-new recipe video to enhance your cooking experience. Below is one of the original photos from its first publication – a nostalgic look back at how this family favorite has grown!